. 2021 Aug 1;11(42):26291–26302. doi: 10.1039/d1ra04140a

Color parameters for whey protein and blueberry juice fermentation systems with initial pH 5.5, pH 6.0 and pH 6.5 conditions during fermentation time. W + C: whey protein + blueberry + Lactobacillus casei; W + P: whey protein + blueberry + Lactobacillus plantarum; W + C + P: whey protein + blueberry + Lactobacillus casei + Lactobacillus plantarum. The images for whey protein and blueberry juice fermentation systems with initial pH 5.5, pH 6.0 and pH 6.5 conditions before (including before and sterilization) and after fermentation. (a) Whey protein + blueberry + Lactobacillus casei; (b) whey protein + blueberry + Lactobacillus plantarum; (c) whey protein + blueberry + Lactobacillus casei + Lactobacillus plantarum.

Samples	W + C	W + P	W + C + P	W + C	W + P	W + C + P	W + C	W + P	W + C + P	W + C	W + P	W + C + P	W + C	W + P	W + C + P
pH 5.5	16 h			20 h			24 h			40 h			44 h
ΔL*	12.38 ± 0.044^a	10.81 ± 0.058^c	11.21 ± 0.03^b	10.86 ± 0.052^c	10.27 ± 0.061^e	10.61 ± 0.05^d	10.70 ± 0.06^d	9.55 ± 0.017^g	9.98 ± 0.022^f	8.46 ± 0.049^h	7.49 ± 0.035^ij	7.66 ± 0.029ⁱ	7.61 ± 0.064ⁱ	6.65 ± 0.023^k	7.21 ± 0.043^j
Δa*	11.43 ± 0.046^j	11.92 ± 0.042^h	11.65 ± 0.020ⁱ	12.65 ± 0.023^f	12.77 ± 0.058^f	12.40 ± 0.06^g	13.62 ± 0.05^d	13.72 ± 0.02^d	13.06 ± 0.035^e	15.54 ± 0.06^a	15.41 ± 0.041^b	14.97 ± 0.043^c	12.74 ± 2.75^a	15.40 ± 0.015^b	15.33 ± 0.04^b
Δb*	4.62 ± 0.009ⁿ	5.60 ± 0.013ⁱ	5.57 ± 0.006^j	5.25 ± 0.003^m	5.77 ± 0.007^h	5.76 ± 0.009^h	5.39 ± 0.007^k	6.00 ± 0.012^g	6.01 ± 0.003^g	6.53 ± 0.003^f	6.01 ± 0.003^d	6.64 ± 0.006^c	6.46 ± 0.007^e	6.88 ± 0.006^a	6.77 ± 0.013^b
ΔE*	17.47 ± 0.006^h	17.04 ± 0.003^m	17.10 ± 0.01^k	17.47 ± 0.034^h	17.37 ± 0.010ⁱ	17.30 ± 0.014^j	18.13 ± 0.01^e	17.76 ± 0.01^g	17.49 ± 0.015^h	18.72 ± 0.03^a	18.33 ± 0.020^c	18.07 ± 0.026^f	18.39 ± 0.01^b	18.13 ± 0.003^e	18.19 ± 0.02^d
pH 6.0	16 h			20 h			24 h			40 h			44 h
ΔL*	15.86 ± 0.023^c	16.40 ± 0.023^a	15.45 ± 0.012^d	15.87 ± 0.022^c	15.91 ± 0.038^c	15.29 ± 0.035^e	16.13 ± 0.019^b	14.47 ± 0.006^g	14.41 ± 0.033^g	14.59 ± 0.017^f	13.02 ± 0.023ⁱ	12.65 ± 0.009^j	13.59 ± 0.027^h	12.70 ± 0.009^j	12.21 ± 0.02^k
Δa*	13.45 ± 0.023^m	12.78 ± 0.030^o	13.87 ± 0.023^k	13.37 ± 0.021ⁿ	14.24 ± 0.037ⁱ	14.44 ± 0.026^h	14.05 ± 0.020^j	14.53 ± 0.02^g	14.90 ± 0.007^f	15.60 ± 0.03^e	15.85 ± 0.025^d	16.28 ± 0.010^b	14.64 ± 0.28^e	14.74 ± 0.233^c	15.09 ± 0.09^a
Δb*	−0.22 ± 0.003^j	−0.20 ± 0.003^j	−0.16 ± 0.007ⁱ	0.12 ± 0.010^g	−0.21 ± 0.009^j	−0.09 ± 0.012^h	0.17 ± 0.003^fg	0.19 ± 0.000^f	0.19 ± 0.012^f	0.48 ± 0.006^e	0.48 ± 0.009^e	0.64 ± 0.007^d	0.90 ± 0.009^a	0.70 ± 0.003^c	0.74 ± 0.009^b
ΔE*	20.81 ± 0.003^c	20.79 ± 0.007^c	20.77 ± 0.00^c	20.75 ± 0.010^cd	21.36 ± 0.006^ab	21.04 ± 0.00^b	21.40 ± 0.00^a	20.51 ± 0.01^g	20.74 ± 0.01^d	21.38 ± 0.01^a	20.52 ± 0.016^g	20.63 ± 0.012^e	20.67 ± 0.00^d	20.57 ± 0.020^f	20.43 ± 0.02^h
pH 6.5	16 h			20 h			24 h			40 h			44 h
ΔL*	18.48 ± 0.658^ab	18.54 ± 0.035^ab	18.99 ± 0.023^a	19.18 ± 0.055^a	18.09 ± 0.041^b	18.71 ± 0.04^a	19.07 ± 0.03^a	17.70 ± 0.01^b	19.03 ± 0.04^a	17.99 ± 0.01^b	16.71 ± 0.007^c	17.36 ± 0.020^bc	17.01 ± 0.015^c	12.83 ± 3.313^cd	17.32 ± 0.015^bc
Δa*	12.79 ± 0.046^k	13.91 ± 0.032^h	13.25 ± 0.017^j	13.24 ± 0.055^j	14.40 ± 0.033^f	13.85 ± 0.050^h	13.62 ± 0.038ⁱ	14.70 ± 0.028^e	14.03 ± 0.026^g	15.02 ± 0.012^d	15.72 ± 0.000^b	14.96 ± 0.032^d	13.75 ± 0.657^c	13.49 ± 0.220^a	13.23 ± 0.204^c
Δb*	−1.94 ± 0.015^e	−2.28 ± 0.007^j	−2.15 ± 0.000ⁱ	−1.94 ± 0.013^e	−2.12 ± 0.006^h	−2.16 ± 0.009ⁱ	−1.81 ± 0.012^d	−2.02 ± 0.012^f	−2.06 ± 0.012^g	−1.92 ± 0.009^e	−1.81 ± 0.003^d	−1.69 ± 0.007^c	−1.42 ± 0.003^a	−1.68 ± 0.009^c	0.65 ± 2.243^b
ΔE*	22.55 ± 0.532^c	23.28 ± 0.010^b	23.25 ± 0.010^b	23.38 ± 0.017^b	23.22 ± 0.012^b	23.37 ± 0.009^b	23.50 ± 0.010^b	23.09 ± 0.005^b	23.73 ± 0.018^a	23.51 ± 0.005^b	23.00 ± 0.005^bc	22.97 ± 0.005^bc	22.88 ± 0.004^bc	22.70 ± 0.017^bc	23.25 ± 0.168^b
The images of the system color	Before sterilization at different initial pH			After sterilization at different initial pH			After fermentation at initial pH 5.5			After fermentation at initial pH 6.0			After fermentation at initial pH 6.5
	pH 5.5	pH 6.0	pH 6.5	pH 5.5	pH 6.0	pH 6.5	After fermentation at initial pH 5.5			After fermentation at initial pH 6.0			After fermentation at initial pH 6.5
	a1	b1	c1	a2	b2	c2	a3	b3	c3	a4	b4	c4	a5	b5	c5